Eggplant Recipes
Eggplant's spongy texture takes on flavor differently depending on how it's cooked, roasted until creamy, breaded and fried, or simmered low and slow. These are the eggplant recipes worth having in rotation, organized by cooking method.
Baba Ganoush
Smoky, roasted eggplant dip blended with tahini, garlic, and lemon.
Eggplant Parmesan
Breaded, fried (or baked) eggplant layered with marinara and melted cheese.
Roasted Eggplant with Garlic and Herbs
The simplest way to cook eggplant - olive oil, high heat, and just enough seasoning to let it shine.
Eggplant Curry (Baingan Bharta)
Charred, mashed eggplant simmered with tomatoes, onion, and warm spices.
Grilled Eggplant Slices
Salted, grilled eggplant rounds with a quick balsamic glaze.
Miso-Glazed Eggplant (Nasu Dengaku)
Broiled eggplant halves topped with a sweet-savory miso glaze.
Brinjal Curry Recipe
Salting the eggplant first pulls out excess moisture and bitterness so it browns instead of steaming, and cooking the onion-tomato masala until the oil separates builds a deep base that the eggplant can fully absorb during a slow simmer.
Low FODMAP Roasted Vegetables Recipe
Every vegetable here is one Monash University has tested as low FODMAP at normal serving sizes, and garlic-infused oil delivers real allium flavor without the fructans that live in the garlic clove itself.
FAQ
How do I keep eggplant from tasting bitter?
Modern eggplant varieties are bred to be much less bitter than older ones, so salting is mostly optional today. If using a large, older, or very seedy eggplant, salt the cut flesh, let it sit 20-30 minutes, then blot dry before cooking, this also helps it absorb less oil.
Do I need to peel eggplant before cooking?
No, the skin is edible and holds the flesh together during cooking. Peel it only if a recipe specifically calls for a smoother texture (some dips, like baba ganoush, are often made without the skin).